Cream 1 cup unsalted butter and 1 cup sugar. Stir in 1 tablespoons fresh lemon rind. Beat 6 egg yolks until light and add to the butter-sugar mixture. Blend thoroughly. Beat in 2 tablespoons lemon juice.

Sift 1 cup regular all-purpose flour and 1 cup cornstarch with 1 1/2 teaspoon baking powder and 1/2 teaspoon salt. Add slowly all the time beating to creamed mixture. Pour into a greased and floured 9-inch angel food cake pan. Bake on center rack of oven 45 minutes or until tester comes out clean. Cool 5 minutes and remove.

Make a glaze of 1 cup sifted powdered sugar and 2 tablespoons lemon juice and pour over. Or serve without the glaze.